Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
1 green pepper, finely chopped
1 onion, sliced very thin and separated into rings

Preparation

Slice carrots and cook in salted water only until barely tender.
(Do not overcook.)
Drain.
Combine soup, sugar, vinegar and seasonings; blend well and slowly add salad oil while beating until well mixed.
Add to vegetables and let set overnight in refrigerator.